ABOUT

Marrow in the Market is the newest experience in the Marrow Hospitality family.

Our forthcoming Eastern Market location at 2442 Riopelle Street brings together everything we love under one historic roof: a retail butcher shop with visible craft in action, a large dining room serving elevated comfort classics inspired by French, English, and American traditions and designed for sharing, dual bars (The Butcher Bar on the main floor serving lunch and casual dinner, and City View Lounge on the second floor with skyline views), weekend brunch, Prime Rib Sunday dinners, Paella Monday nights, world-class private dining, workshops, events, and more.

It’s our most expansive project to date, building on Eastern Market’s 100+ year meatpacking legacy to create a one-of-a-kind farm-to-table destination and community gathering place for Detroit, rooted in the same transparency, farmer relationships, and values you know from Marrow.

At Marrow, our mission is to nourish our community with exceptional food, responsibly sourced meat, and meaningful hospitality. From the plate to the butcher counter to the events we host, we strive to create experiences rooted in purpose, connection, and care.

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EVERYTHING WE DO IS GUIDED BY

We know our farmers and have traceable processes that instill a new level of transparency in the industry

TRANSPARENCY

CONTROL

We maintain full visibility into our supply chain and thereby uphold quality standards and solve problems before they arise

EDUCATION

We will never stop educating ourselves and those around us

ACCESS

We believe that everyone should have access to great quality meat and thus work hard to balance affordability for our customers and fair wages for our farmers

ACCOUNTABILITY

We believe in practicing humility and taking responsibility for all of our actions

COLLABORATION

We can only change an industry if we work with our peers and partners to improve practices, standards, and quality

Our Leadership Team

  • PING HO

    Founder

    Ping Ho spent her childhood in Singapore, where she often accompanied her grandmother to the “wet market" and where the direct connection between buyers and butchers left a lasting impression. Those producers' unparalleled knowledge of meat origin and quality, as well as their strong bond to the local community, were inspirations for launching Marrow. Ping is also the owner of downtown wine bar The Royce and a co-founder in Mink. She is currently working on launching Marrow's meat processing arm Marrow Detroit Provisions, which will have a home in Eastern Market in 2025.

  • PAULINE KNIGHTON-PRUETER

    Vice President of Operations

    Pauline's roots run deep in Metro Detroit, where she developed her entrepreneurial spirit while studying at the University of Michigan. As an active member of Michigan's Engineering Center for Entrepreneurship, she discovered her passion for growing and scaling small businesses. Pauline began building her career at Short's Brewing Co., where she spent a decade overseeing the company's sales, distribution, and marketing efforts, helping to establish it as one of Michigan's most beloved craft breweries. Before joining the Backbone team, Pauline served as President of Eastern Market Brewing Co., where she found joy in combining brand and product creation with exceptional hospitality experiences. Her love for Detroit's food community continues to inspire her work, particularly at Eastern Market—where she enjoys spending Saturday mornings with her husband and two little girls. 

  • ANDREW SHEDDEN

    Culinary Director

    With more than 25 years in the culinary industry, Andrew Shedden has honed his expertise in French, Spanish, American, and modern steakhouse cuisines, working in acclaimed Chicago restaurants such as Café Ba-Ba-Reeba, Mon Ami Gabi, and Maple & Ash. Inspired early on by Valencian chef Carlos Palomar’s paella, Andrew developed a philosophy rooted in creativity, hospitality, and team-driven leadership. His career includes opening new restaurants, managing multi-million-dollar operations, and leading the reopening of Portland’s legendary Heathman Hotel. Since moving to Detroit in 2018, Andrew has been energized by the city’s grit and vibrant food community, continuing to bring passion and excellence to every project he takes on.

  • Bree Maltese

    Marrow in the Market GM